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Lemon Jelly

Name: Lemon Jelly
Yield: 3 servings
Ingredients: half a box gelatine; nearly a pint boiling water; one and a half cups sugar; a little salt; the grated rind and juice of three lemons

From The new practical housekeeping, 1890

Serves 3

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

547Calories

7 gProtein

135 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories547 kcal

Protein7.2 g

Carbohydrates135 g

Fiber4.5 g

Sugars103 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium369 mg

Potassium183 mg

Calcium130 mg

Iron11 mg

Magnesium19 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate55 mcg

Choline11 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 329. The excerpt below is the record exactly as published.

Lemon Jelly. — Soak half a box gelatine one hour in cold water ; add nearly a pint boiling water, one and a half cups sugar, a little salt, and the grated rind and juice of three lemons

Cook this with the app: pantry check, scaling, and the assistant.